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@muhammadl440: ### مولانا فضل الرحمان ###

it's chishti brand▄︻̷̿┻̿═━一◥꧁乂
it's chishti brand▄︻̷̿┻̿═━一◥꧁乂
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Region: PK
Wednesday 09 September 2026 15:23:54 GMT
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muhammadchishti86
ℂ𝕙𝕚𝕤𝕙𝕥𝕚 𝕠𝕗𝕗𝕚𝕔𝕚𝕒𝕝 :
👍👍👍
2026-09-09 16:57:23
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muhammadchishti86
ℂ𝕙𝕚𝕤𝕙𝕥𝕚 𝕠𝕗𝕗𝕚𝕔𝕚𝕒𝕝 :
❤️❤️❤️
2026-09-09 16:57:19
0
bilalbalouh
╾━╤デ╦︻ ₳₭-❹7 😈بلال بلوچ :
🥰🥰🥰
2026-09-09 16:45:33
0
sultanbabasultanbaba
🫵🏼جھلن 🫵🏼 :
❤️❤️❤️
2026-09-09 15:50:18
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badshahbhai1307
نیک ☠︎ بادشاہ بھائی ✮⃝ :
❤️❤️❤️
2026-09-10 09:19:00
0
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Other Videos

The Best Picanha Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 30 minutes Picanha: 2 Whole Picanha ½ cup Coarse Sea Salt Chimichurri Butter: 1 cup Unsalted Butter, melted ½ cup Parsley, chopped 3-4 cloves Garlic, minced 1 tbsp Red Wine Vinegar 1 tbsp Dried Oregano 1 tsp of Red Pepper Flakes Salt & Pepper to taste Instructions: Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the skewers. Once they are on the skewers, lather in oil and generously season with the coarse sea salt. Add more salt than you might think as the fat will render and you will lose some salt in the process of cooking. In a bowl, mix together the ingredients for the Chimichurri Butter then set to the side. Preheat your fire/charcoal for indirect cooking around 350F using the three zone method. Add your skewers between the two coal beds and begin cooking. Cook for about 15 minutes until they are 120F internal for medium rare. Rotate them every 2-3 minutes to prevent flare up and so they cook evenly. Make sure to cook off some of the fat layer if you desire too! If you do get flare ups, douse the fire with water or add a foil bin with ¼ inch of water at the bottom to catch the oil drippings. Once the steaks are done, pull them off, top with the Chimichurri Butter and let them rest for 8 minutes. Slice the steaks up and enjoy!
The Best Picanha Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 30 minutes Picanha: 2 Whole Picanha ½ cup Coarse Sea Salt Chimichurri Butter: 1 cup Unsalted Butter, melted ½ cup Parsley, chopped 3-4 cloves Garlic, minced 1 tbsp Red Wine Vinegar 1 tbsp Dried Oregano 1 tsp of Red Pepper Flakes Salt & Pepper to taste Instructions: Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the skewers. Once they are on the skewers, lather in oil and generously season with the coarse sea salt. Add more salt than you might think as the fat will render and you will lose some salt in the process of cooking. In a bowl, mix together the ingredients for the Chimichurri Butter then set to the side. Preheat your fire/charcoal for indirect cooking around 350F using the three zone method. Add your skewers between the two coal beds and begin cooking. Cook for about 15 minutes until they are 120F internal for medium rare. Rotate them every 2-3 minutes to prevent flare up and so they cook evenly. Make sure to cook off some of the fat layer if you desire too! If you do get flare ups, douse the fire with water or add a foil bin with ¼ inch of water at the bottom to catch the oil drippings. Once the steaks are done, pull them off, top with the Chimichurri Butter and let them rest for 8 minutes. Slice the steaks up and enjoy!
#onthisday
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my kink is karma in LA @Respective Collective @amandabfilms
my kink is karma in LA @Respective Collective @amandabfilms
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